Dessert: United States – Molten Chocolate Lava Cakes

Serving Size: 4

Approximate Time

Prep 15 min

Cook 14 min

Additional 1 min

Total 30 min

Ingredients

Butter and cocoa powder, for greasing and dusting ramekins
1 / 2 cup (115 g) unsalted butter
6 oz / 170 g semisweet or bittersweet chocolate, chopped
2 large eggs
2 large egg yolks
1 / 2 cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
1 / 4 cup (32 g) all-purpose flour
1 / 4 tsp kosher salt
Powdered sugar, for dusting (optional)
Vanilla ice cream or whipped cream, for serving (optional)

Instructions

Preheat the oven to 425°F (218°C). Generously butter four 6-ounce ramekins and dust the insides with cocoa powder, tapping out the excess. Place the ramekins on a baking sheet.
Melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water (or microwave in 20–30 second bursts), stirring until smooth. Set aside to cool slightly, 2–3 minutes.
In a medium bowl, whisk the eggs, egg yolks, sugar, and vanilla until slightly thickened and pale, about 1 minute.
Slowly whisk the warm chocolate mixture into the egg mixture until combined.
Sift the flour and salt over the batter and gently fold just until no dry streaks remain.
Divide the batter evenly among the prepared ramekins. If your oven isn’t fully preheated, chill the filled ramekins for 5–10 minutes to help set the edges.
Bake for 12–14 minutes, until the edges are set and puffed but the centers still jiggle slightly when the ramekin is nudged. Do not overbake or the centers will set fully.
Let the cakes rest 1 minute. Run a thin knife around the edges to loosen, invert onto plates, and lift off the ramekins.
Dust with powdered sugar if desired and serve immediately with vanilla ice cream or whipped cream.
Make-ahead tip: Batter can be portioned into ramekins, covered, and refrigerated up to 24 hours. Let sit at room temperature 20–30 minutes, then bake, adding 1–2 minutes if needed.